How To make Chicken In Lemon Sauce

HOW TO MAKE LEMON CHICKEN | LEMON CHICKEN-ASIAN FLAVOURS#lemonchicken

LEMON CHICKEN CHINESE STYLE
HOW TO MAKE LEMON CHICKEN | LEMON CHICKEN-ASIAN FLAVOURS#lemonchicken




Recipe

Ingredients
250 grams chicken breast
1 tbsp soy sauce
5 grams salt
2 grams black pepper
3 tbsp cornstarch
1 piece medium egg

Sauce

100 grams orange juice
40 50 grams lemon juice
100 grams sugar
10 grams custard powder

Oil for frying
Lemon slice for garnished

Creamy Lemon Chicken

Crispy pan fried golden chicken in a delectable creamy lemon sauce. So simply, SO GOOD!

PRINT or see recipe below:


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CREAMY LEMON CHICKEN

INGREDIENTS:
2 chicken breasts , around 10oz/300g each
Salt and pepper
1/4 cup flour
1 tbsp olive oil
1 1/2 tbsp butter (salted or unsalted)
1 - 2 garlic clove, minced
1 1/4 cups chicken broth/stock
3/4 cup heavy / thickened cream
3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
2 tsp Dijon mustard
3/4 cup freshly grated parmesan cheese
TO SERVE
Pasta of choice
Finely chopped parsley

INSTRUCTIONS:
1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
3. Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
4. Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
5. Add a touch of oil if your pan is dry - but you shouldn't need it. Add garlic, stir quickly, then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to smooth sauce.
6. Add parmesan then simmer rapidly for 2 - 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Optional: Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
7. Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.

How To Make Lemon Honey Garlic Chicken Thighs Recipe | Quick and Easy #onestopchop

Lemon Honey Garlic Chicken Thighs are the perfect weeknight meal. No i didn't add a bunch of seasonings and there's still plenty flavor!

Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.

Ingredients
4 bone in chicken thighs
All purpose seasoning
2 lemons
1/4 cup low sodium soy sauce
1/2 cup honey
1/4 cup chicken broth
2 tsp avocado oil
2 shallots, diced
6 cloves garlic, smashed
Chopped cilantro for garnish

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Chinese Lemon Chicken | 柠檬鸡 | Norah's Cooking Diary

Hi everyone. In this video I am going to share with you a Chinese Lemon Chicken (柠檬鸡) recipe.

Crispy boneless fried chicken generously coated with smooth lemony sauce with a hint of sweetness is so flavorful. The impeccable taste and texture are so addictive on every bite. Chinese Lemon Chicken is a Classic Chinese dish that is well-loved by many, and it is easy to prepare at home.

Happy cooking????

???? Please visit to see my other cooking videos.

Welcome to Norah’s Cooking Diary. This is the 6th video of Season 4. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already and remember to hit the notification bell too so that you will be the first to know when a new video is posted.

Several notes here to share with you:

???? You could substitute tapioca flour with potato flour or corn starch.
???? You could substitute raw sugar with white sugar.
???? You could substitute boneless chicken maryland with boneless chicken thigh.

Here is a quick rundown of the recipe:

## INGREDIENTS ##

Serve 4-6 Peoples
CHINESE LEMON CHICKEN
=====================
✅️ 2 Chicken Marylands (±1 kg)
✅️ 1 Egg (±65 g)
✅️ 1 Tbsp Custard Powder
✅️ ½ Tsp Salt
✅️ ½ Tsp Ground White Pepper
✅️ 150 g Tapioca Flour
✅️ 1 Tbsp Garlic Powder
✅️ 350 ml Cooking Oil

CHINESE LEMON CHICKEN - SAUCE
============================
✅️ 50 ml Lemon Juice (±155 g Lemon)
✅️ ±1 Tsp Lemon Zest (1 Whole Lemon)
✅️ 125 ml Chicken Stock
✅️ 50 ml Honey
✅️ 2 Tbsp Sugar
✅️ 1 Tbsp Custard Powder
✅️ 1 Stalk Celery (±90 g)
✅️ 2 Slices Ginger (±0.5cm thickness each)

## METHOD OF PREPARATION##

## STEP 1 ##
Add tapioca flour and garlic powder into a rectangular 22cm x 15cm x 11cm food container. Cover the container with its lid and shake it to mix the mixture thoroughly and then set it aside.

## STEP 2 ##
Add egg, salt, ground white pepper and custard powder into a bowl. Stir the mixture to combine thoroughly and then set the bowl aside.

## STEP 3 ##
Pat dry the chicken marylands with kitchen paper towel on both sides. Carefully debone the chicken maryland with a small sharp knife. Transfer the chicken to the bowl containing the egg mixture prepared earlier. Flip and turn the chicken in the bowl and then set them aside to marinate for 15 mins.

## STEP 4 ##
After 15 mins, add 1 of the marinated chicken into the container containing the flour mixture prepared earlier. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Remove the container's lid and then add the other marinated chicken. Cover the container with its lid and shake it to coat the chicken with the flour mixture. Coating the chicken with the flour mixture in the container this way will give an even coating. The kitchen bench is also a lot less messy!

## STEP 5 ##
Add the cooking oil to a pan and heat it up over MEDIUM heat until it is hot. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily. Lift up one of the coated boneless chicken and shake off any excess flour. Carefully lower the chicken into the hot oil with its skin side down. Fry the chicken until its skin turns golden in color. Typically, this will take about 6 mins.

After 6 mins, the chicken skin should now be golden in color. Flip the chicken to brown the other side. Continue to fry the chicken until it is cooked through and well browned. Typically, this will take about 6 to 7 mins.

After 7 min, the chicken should now be cooked and well browned. Remove the chicken from the pan. Transfer the fried chicken onto a wire rack.
Repeat the same steps with the other prepared chicken maryland.
Prepare the lemon sauce while the chicken pieces are still being cooled on the wire rack.

## STEP 6 ##
Add chicken stock, lemon juice, honey, raw sugar, custard powder, slice ginger and lemon zest into a pot. Stir the mixture until the custard powder is fully melted in the liquid. Transfer the pot to a stove and simmer over LOW heat. Add celery stalk to the pot. Stir the mixture and let it simmers until the liquid reaches a thick syrupy consistency. If your sauce is reduced too much and becomes too thick, simply thin it by adding chicken stock to the mixture.

Switch the heat OFF once the liquid thickens. Remove the ginger and celery from the pot. The sauce should have a smooth and thick syrupy consistency.

## STEP 7 ##
The chicken should now be sufficiently cooled for handling. Cut the fried chicken to serve. Pour the lemon sauce generously over the chicken.

Happy cooking ????????

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High Protein Meal Prep Honey Lemon Chicken! ONLY 415 Calories #recipe #foodie #weightloss #fitness

Honey Lemon Chicken Meal Prep

There’s no reason to eat plain chicken & rice when you can make this incredibly easy and delicious recipe. One of my favourite meal preps!

Macros per serving (4 servings total)

415 calories - 40g protein | 44g carbs | 8g fat

Ingredients (for 4 servings)

For the Chicken

- 700g Cubed Raw Chicken Breast
- 20ml Light & Dark Soy Sauce (Low Sodium)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 Lemon Juiced
- 2 tsp Olive Oil for cooking
- 10-15g Honey

For the Rice

- 480g Cooked Basmati Rice (120g per serve)
- 1 Red Onion finely sliced
- 1 Red Bell Pepper chopped
- 15ml Dark Soy Sauce
- 10g Honey
- 1/2 Lemon Juice
- Garnish Green Onion

Distribute into 4 equal servings & ENJOY!

Find more Easy & Delicious Recipes like this in my Digital Cookbook!????‍????????❤️

Important Notes

- When adding the honey to the chicken make sure the heat is turned off
- You can store the meal preps for up to 5 days and freeze for months. Reheat in a microwave or on a pan
- You can marinate the chicken for 30 mins or overnight for best flavour

My Lemon Chicken Recipe Chicken Piccata | Chef Jean-Pierre

Hello There Friends, Lemon Chicken or Chicken Piccata Recipe today! Piccata is all about the Lemon Sauce. You can serve this with any meat you'd like but I think Chicken is the most versatile option for this dish. Let me know how it works out for you in the comments below!

RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Wusthof Boning Knife:
❤️ Woll Non-Stick Fry Pan:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:29 Prep the Chicken
2:53 Start Cooking Chicken
4:49 Prep for Piccata
7:32 Lets make the Sauce
11:12 It's Butter Time
13:55 Plating
15:18 Outro